There are many different dinner ideas from the Biggest Loser Club to make when you are in a hurry and need something quick. Here are a few ideas you may want to try.
1 medium spaghetti squash
2 cups low-fat marinara sauce
2 tablespoons chopped fresh basil or parsley
2 tablespoons grated Romano or Parmesan cheese
Wash and cut the squash then remove the seeds from the center of the squash. Poke the outside of the squash with a fork. Then place the squash face down on a baking sheet. Bake for about 45 minutes or until tender. Then let it cool for 10 to 15 minutes.
When the squash is almost done heat the marina sauce in medium sauce pan. Keep warm.
After removing the squash from the oven use a fork and break up the spaghetti-like threads and place into a bowl. Then pour the warm marina sauce over the squash and mix gently. Then garnish with the basil or parsley and cheese.
4 whole portobello mushroom caps without stems
1/2 cup low-fat marinara sauce
1/2 cup lean turkey Italian sausage-cooked, drained and crumbled
4 tablespoons shredded fat-free mozzarella cheese
2 tablespoons freshly grated Parmesan cheese
1 tablespoon chopped basil
Clean the mushrooms and place them on a baking sheet. Then place spoonfuls of the sauce over the tops, sprinkle the sausage and the cheeses. Then bake at 350 degrees for 6 to 8 minutes or until the cheese is melted. Garnish with fresh basil.
Roast Beef Melt
2 pieces Ezekiel bread
2 slices fat-free deli thin-sliced roast beef
1 tablespoon brown mustard
3 thin slices yellow onion
Toast the bread on a grill with the cheese on top of it until the cheese melts. Then put the roast beef on the toast. Top with the mustard and onion.
Grilled Salmon Burgers
1 pound skinless salmon fillet
1 tablespoon Dijon mustard
1 tablespoon grated lime peel
1 tablespoon chopped fresh cilantro
1 teaspoon low-sodium soy sauce
Salt and pepper to taste
Fresh lime wedges
Lightly coat grill rack with cooking oil spray. Preheat the grill to medium.
In a bowl or food processor, pulse the salmon just enough to grind it coarsely. Then move the salmon to a large bowl and mix mustard, lime peel, ginger, cilantro, and soy sauce. Form into salmon into patties and season with salt and pepper.
Grill the burgers on medium heat turning once, until done, approximately 4 to 6 minutes per side, depending on how done you like it.
Garnish with fresh lime wedges and cilantro.
2 20-ounce packages extra lean ground turkey breast
2 26-ounce jars Ragu Carb Options Garden Style Sauce
1 15.5-ounce can black beans, drained
1 15.5-ounce can red or pink beans, drained
1 15.5-ounce can pinto beans, drained
1 cup chopped onion
1 chopped green pepper
1 cup chopped red pepper
1 cup sliced mushrooms
3 tablespoons minced garlic
3 tablespoons black pepper
3 tablespoons chili powder
3 tablespoons fajita seasoning
Brown the turkey in a 6 to 8 quart pot, breaking into small pieces while cooking. Drain any excess water. Add the sauce, black beans, red or pink beans, and pinto beans. Stir in all remaining ingredients. Simmer, stirring occasionally until the vegetables are cooked to the desired tenderness.